Yum, tearty, Almond-Based "Salmon"!

Hi Tearty!

 

Fake meats like veggie burgers and veggie dogs are usually made from soy products. But you can also create fake meats from nuts and seeds... did you know that?

 

The almond-based recipe below is a great example.

 

Here in NY, there's a raw food restaurant called Quintessence that makes nut-based "loafs" and "burgers". And in CA, a raw food restaurant called Cafe Gratitude does the same.

 

Have you noticed the growing interest in raw foods?

 

Obviously, root vegetables like potatoes and squashes are easier to digest when cooked. And for most people, vegetables like Brussels sprouts and broccoli are also more digestible when cooked.

However, cooked vegetables lack the enzymes and "life force" of a living plant.

The moment a vegetable is pulled from the ground, it still contains this "life force". But from that moment forward, it slowly dies, losing vitamins and enzymes.

When you cook vegetables, you accelerate the process of destroying enzymes and heat-sensitive nutrients like Vitamin C

 

(Tip: when you eat cooked foods, take enzyme supplements to help offset this loss.)

You've seen vegetables wilt in your refrigerator, right?

 

Unless your food is picked the same day you eat it, it's "dying" for days or weeks before you get to eat it - even raw food.
 

That's why raw food enthusiasts soak nuts and sprout seeds.

Sprouting turns dormant nuts, seeds, grains, and legumes into "fresh" living plants - just like fresh vegetables you might pick from the ground. It dramatically multiplies the vitamins and leads to the synthesis of new protein.

It also releases the "enzyme inhibitors" in nuts, making them easier to digest.

One raw food expert I've learned a lot from is Nomi Shannon. Her book, "The Raw Gourmet", has sold over 150,000 copies. And in 2008, she received three awards for Best Educator, Favorite Chef, and Favorite Recipe Book.

 

Why do I tell you this?

Nomi is about to run a three month coaching program with a ton of great information on how to go raw and get healthy.  

After going raw herself, Nomi said good riddance to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, and acid reflux... .and eventually rid herself of candida.

She went on to become a certified Hippocrates Health Educator, and she even ran The Hippocrates Health Institute's Certification Course.

If you want to learn all about getting healthy on raw foods, I encourage you to check out her new coaching program. Click here to check it out now.

BTW, here's what Nomi's program includes:

- Twelve 90 minute tele-seminars
- 6 jam packed ebooks
- 12 weekly videos
- Access to a 24/7 private forum
- 10 really cool bonuses
- 8 guest speakersNomi answers questions on there all the time)

The best thing about Nomi is that she's very generous with her time, and she offers 1-on-1 support via the private forum.

 

Click here to check out her program now.

 

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Almond Based "Salmon" by Nomi Shannon

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This attractive dish resembles salmon casserole. But we know it's not! Add more kelp, dulse or any other sea vegetables that you have on hand to increase the seafood flavor.

For fun, press the mixture into a mold and unmold it onto a platter, surrounded with kale and parsley, and top with almonds or olives. If you don't have carrot juice on hand, be sure to make it first.

2 cups almonds, soaked 8-12 hours

2 large carrots

½ cup coarsely chopped red onion

1 ½ cups minced celery

½ minced parsley

¼ cup minced scallions

¼ cup lemon juice

2 teaspoons kelp powder

1 teaspoon dulse powder or granules

1 tablespoon liquid aminos

Pinch of sea salt

1/3 cup carrot juice, or more

 

Soak the almonds in water for 8-12 hours (at room temperature). Then discard the soak water and rinse the almonds.

 

To masticate the almonds, carrots and onions, put them through a food processor or a heavy-duty juicer  with the blank screen. If using a juicer (such as a Champion Juicer or Green Life Juicer), use a large bowl  to catch the processed mixture. 

Stir in the celery, parsley, scallions, lemon juice, kelp, dulse, liquid aminos and salt and mix thoroughly. Add enough carrot juice to achieve desired consistency.  Shape the mixture into a loaf or place it in a pie crust.  This mixture will keep for several days, covered in the refrigerator.  Serves 4-6

 

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